I just love a steaming bowl of chili, especially on a cold night.  This is my very own recipe for gluten-free vegetarian chili and I hope you like it as much as my family does.  I always make extra so I can freeze the leftovers for lunches throughout the week.  Another important reason I love this recipe is that it is very inexpensive to make.  Save even more money by soaking dry beans for this chili recipe the night before.

GLUTEN FREE VEGETARIAN CHILI

Serves 16

Ingredients 

2 – 15oz. cans black beans drained and rinsed

2- 15oz. cans kidney beans drained and rinsed

1/2 cup dried onion

1 TBS. organic cold pressed olive oil

2 cups fresh or frozen corn

1 – 15 oz. can organic tomato sauce

1 – 14.5 oz. can organic diced tomatoes

4 cloves garlic

1/2 tsp. red pepper flakes

3 TBS. Italian seasoning

2 cups organic vegetable broth

DIRECTIONS 

1. Dump all ingredients into a large crock pot and stir until well incorporated.

2.  Cook on high for 3 hours or on low for 8 hours.

3.  Stir occasionally throughout the day and ENJOY!

OPTIONAL

Top with crushed tortilla chips, grated sharp cheddar cheese, and sour cream or serve with my sweet cornbread recipe!

ENJOY!

Blessings,

Signature

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Janelle Esker

Janelle Esker is the grateful wife of Michael and homeschooling mother of six amazing children. She lives with her family, 4 cats, 1 dog, 3 ducks and 12 chickens in scenic Ohio. Janelle received her B.A. in Education from Ohio Northern University. She is the author of CHOSEN: One Family's Journey with Autism.

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